Blueberry muffins make for a great on-the-go breakfast or after school treat. Actually, my kids will eat them any time.
But making blueberry muffins without them turning, well blue, can be tricky. If the batter is too thin, then the berries end up sinking to the bottom of the muffin cup – and you end up with a layer of blueberry in your muffin. And if it’s too thick? Then the blueberries break apart as you’re trying to stir them in.
This muffin recipe fixes both problems with a heaping tablespoon of baking powder to keep the blueberries from sinking. It’s also a stiff batter that you can still stir the berries into, without them getting mushed (just stir gently!).
Instead of fresh blueberries, I like to use fresh frozen ones. I find that the blueberries tend to stay intact better as I stir if they’re more solid. Over the summer, I buy extra blueberries when they’re on sale and then freeze them in Ziploc baggies to save for pancakes, smoothies – and muffins.
Try the Crumbs blueberry muffin recipe here!
